As the saying goes, "It's better to stay in the autumn than winter." The United States and the United States will inevitably consume a lot of cooking oil, nutrition experts point out that although the oil food is more fragrant, but long-term excessive consumption is not a small hazard. Experts advise that attention should be paid to the intake of cooking oil in the daily diet in order to reduce the risk of chronic diseases such as hyperlipidemia.
In fact, cooking oil contributes to the absorption and utilization of fat-soluble vitamins in foods. In addition to increasing the flavor of food, it is also an important source of essential fatty acids and vitamin E. However, excessive fat intake increases the risk of developing chronic diseases such as diabetes, hypertension, dyslipidemia, atherosclerosis, and coronary heart disease.
According to the "Chinese Dietary Guidelines" recommendation, healthy adults should consume no more than 25 to 30 grams of cooking oil per person per day. The health experts of the Chinese Center for Disease Control and Prevention advocate that residents should learn to use the oil control pot in home cooking and pour the cooking oil that the family should eat every day into a graduated oil control pot. The cooking oil is used from the oil control pot and adheres to the family. Quantitative oil.
Experts pointed out that different cooking methods use more or less oil, cooking food as much as possible choose to use less or a small amount of oil methods, such as steamed, boiled, stewed, braised, cold, stir-fried, etc.. Some foods such as breads, taro, potato chips, eggs, etc. will absorb more oil when fried. It is better to cook these foods by frying less, or to fry with frying, which also helps reduce the consumption of cooking oil.
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